A few weekend ago, a friend of mine invited me to participate in their community’s Diversity Day Fair.
It’s a community fair, with people from many different background selling their countries’ foods, showing some arts, and performing music and dance on stage.
I did this event last year as well, and I sold some traditional Japanese cakes and modern, French influenced Japanese cream cakes. It was fun to have a cake shop for a day, and also seeing Northern Ireland’s people’s reaction to traditional Japanese flavour like ANKO (azuki bean paste) or MACCHA (green tea).
This year, I couldn’t go to the fair myself, as I had another event I promised to go. But many Japanese friends were taking part, and I could ask some girls to take my goods and sell it for me.
I decided to make only traditional Japanese cakes this time, as many people were curious and brave enough to try traditional Japanese cakes last year.
And I made many TAIYAKIs and DAIFUKUs.
Those are TAIYAKI filled with ANKO (Azuki bean paste).
I also made some Custard filled TAIYAKI, which was popular this year.
And some DAIFUKU (rice dumpling with ANKO). (see Strawberry DAIFUKU here)
ANKO in DAIFUKU is usually KOSHI-AN, very smooth, puréed and filtered bean paste. (ANKO made with whole bean is called, TUBU-AN. TAIYAKI uses TUBU-AN)
This puréeing and filtering takes some effort. I got a blister on my finger while doing this process.
You can buy KOSHI-AN in powder form in Japan, which you can add water and sugar. I think I should use powder one if you are catering for large number again!
DAIFUKU with sweet black beans on left, DAIFUKU with white bean paste with sweet chestnuts on right.
- Ichigo Daifuku (strawberry rice dumpling) (weebirdiecafe.wordpress.com)
- Taiyaki (weebirdiecafe.wordpress.com)